In saying that, everything is good in moderation right? So why not bake the chicken skin till crispy and delicious as well. We all deserve a little bit of indulgence.
Ingredients (serves 4):
- 250ml chicken stock
- 2 L boiling water
- 2 cloves crushed garlic
- 1-2 tbsp sliced ginger
- 3 carrots thinly sliced
- 2 celery sticks, sliced 1cm thick
- chilli, optional, to taste
- 3 tbsp soy sauce
- 750 grams chicken pieces, skin on, but removed and reserved(thighs are best)
- 200 grams green beans, cut in half
- 8 button mushrooms, quartered
- 250 grams soba noodles
- 1 tbsp salt
Method:
Preheat oven to 220 degrees celcius to cook your chicken skin. - This part is optional, but recommended.
Prepare the stock. In a large soup pan heat stock, water, garlic, ginger, carrots, celery, chilli and soy sauce. Once boiling, add the chicken pieces, skin removed.
Simmer gently for 10 minutes.
Meanwhile, rub the chicken skins with the table spoon of salt and spread in a single layer in a baking dish. Place in hot oven for 15 - 20 minutes till golden. Once golden, remove and drain on paper towels. The fat that is left in the tray can be cooled and reserved for cooking something else later (e.g. potatoes!).
When the soup has been boiling ten minutes. Take off heat and leave, covered for ten minutes. After this time, remove the chicken pieces. Set aside to cool. Once cool enough to handle, shred the meat from the chicken bones and reserve for serving.
Return the soup to the heat and add the noodles, beans, and mushrooms. Simmer until the noodles are cooked.
Divide the meat between 4 serving bowls.
Ladle the soup, veggies and noodles on top of the chicken.
Top each bowl with a piece of crispy chicken skin and serve.
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